Friday, April 2, 2010

Moist Chocolate Cupcakes with Buttercream Frosting

This is my last post for the day. I made these cupcakes a few weeks ago, and they were so worth it. I brought them to a friends apartment warming party. They were mostly gone by the end of the night.

This recipe is adapted from Barefoot Contessa at Home, 2006, "Beatty's Chocolate Cake"
Moist Chocolate Cupcakes
Servings: 28-30 regular sized cupcakes

1 3/4 cups all purpose flour
2 cups granulated sugar
3/4 cups cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt (or regular salt works)
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 tsp. pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350 degrees.  Line muffin tins with cupcake liners and lightly spray with cooking spray.
In an electric mixer bowl; sift together the flour, sugar, baking soda, baking powder and salt.

Mix on low speed just until combined. In a liquid measuring cup, measure out the buttermilk, add the oil, eggs and vanilla. Stir to combine. Set the mixer on low again, and slowly add in the liquid mixture until just combined. Then add the coffee until just incorporated. Fill the tins with batter until just slightly over half full. Do not do more than this, for they will rise considerably. Bake for 14-16 minutes. The first batch I did took 15, the second took 14. Let the cupcakes rest in the tins on wire racks, for just a minutes and then take them out of the tins and put on the wire racks to cool completely. Now on to the frosting.

(don't worry if they sink a little in the middle) They're done if the toothpick comes out without raw batter)

This is without a doubt the best buttercream ever. I could just eat it plain, it is so so so so so good!

(this recipe is easily doubled. This was just about perfect for the amount of cupcakes I made.) 
Buttercream Frosting

1/2 stick (1/4 cup) unsalted butter, softened
1/2 stick (1/4 cup) salted butter, softened
1/2 cup vegetable shortening
1 Tbsp. pure vanilla extract
1 pound powdered sugar (just about 3 1/4 cups)
2-3 Tbsp. cold milk (cream works too)

Whip the butters and shortening on medium speed until light and fluffy. Add the vanilla and mix a little more. Then turn down the speed and mix in the sugar a little at a time, mixing well after each addition. After all the sugar is added, add the milk 1 tablespoon at a time until you reach the desired consistency. You may have to add more, depending on how thick you like your frosting.

I used star tips for decorating the cupcakes and tried to make it look like grass with little spring flowers. I think they are cute. And it was super easy. :)


  1. I have made these before and I loved them!! And I think your decorations are cute!

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